Baked Mixed Grain Pesto Bread Rolls Ups

Delicious bread rolls filled with a punchy pesto that adds an incredible colour and flavour. Perfect for starters, sides, or just eaten on their own.

Does anyone else always get a craving for bread, or is it just me?

Especially when they’ve just come out of the oven; still warm in the middle!

I love this method of baking in a skillet. They meld together just enough so you have to tear them apart to release each delicious roll packed full of an even more tasty filling.

The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the end product was dense, so, after a lot of practice, I finally settled on using 50% spelt and 50% organic white flour and I think it’s a brilliant combination that suits this dish perfectly.

The middle takes a little longer to bake than the outside. Make sure to test the middle before removing from the oven. You can do this by inserting a metal skewer into the middle of the middle roll – if it comes out clean, they’re done.

The red pepper dip still worked amazingly inside the new and improved rolls, but I think the pesto works even better. Try both and see which one you prefer. Or do both – and layer them in the skillet in a repeated pattern: pesto, red pepper, pesto, red pepper and so on.

Love Niki xxx

Baked Mixed Grain Pesto Bread Rolls Ups

Delicious bread rolls filled with a punchy pesto that adds an incredible colour and flavour. Perfect for starters, sides, or just eaten on their own.
Prep time: 1 hr 15 mins
Cook time: 35 mins
8-10 servings
No ratings yet

Ingredients

For the dough

  • 200 g spelt flour
  • 200 g white organic flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 350 ml lukewarm water

For the pesto

  • 3/4 cup walnuts
  • 1/4 cup toasted pine nuts or an additional 1/4 cup walnuts
  • 2 handfuls of spinach
  • 1 handful of basil
  • Juice of 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/3-1/2 cup water

Instructions

To make the dough

  • Add the flour and salt to a large bowl and mix well.
  • Mix the yeast, sugar and olive oil with the lukewarm water and leave to rest for 1-2 minutes.
  • Create a well in the middle of the flour, gradually pour the liquid in, mixing together until you a dough forms.
  • Tip the dough onto a floured chopping board and knead for a few minutes until the dough is springy.
  • Transfer the dough back to the bowl, cover with a damp cloth and leave somewhere warm for around an hour.
  • Once the dough has doubled in size, transfer back onto the floured chopping board and knead again, gently, to knock back the air.

To make the pesto

  • Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.

To make the rolls

  • Heat your oven to Gas Mark 4/180 c.
  • Divide the dough into 16—20 pieces (depending how big your skillet or pan is) roll out into strips and then with the palm of your hand flatten a little.
  • Line a (25cm) skillet pan with baking paper.
  • Add approx 1 tbsp pesto per strip and spread over.
  • Roll the dough with the pesto inside, place them around the outside of the skillet pan, just touching each other.
  • Repeat this process, working your way inwards, adding each roll into the skillet once rolled.
  • Bake for 30-35 minutes. You can test the middle rolls with a skewer by inserting it into the middle of the roll and if it comes out clean, it’s baked.
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